Killer Roast Beef Sandwich

For one sandwich:
1 onion roll, split
Spread each half with mayo and horseradish, to taste

Take bottom roll and layer with good quality deli roast beef slices, spinach, arugula or lettuce, cheddar cheese, thinly sliced red onion, fresh tomato, sprinkle of salt and pepper. Top with other half of onion roll.

YUMMY!!!!!

Topping for roasted corn on the cob, etc.

This "pesto" could be great for roasted corn on the cob or roasted tomatoes.


Into a food processor or blender, put
1/2 bunch cilantro
1/4 cup sunflower seeds (out of shell already)
1/3 cup canola oil
1/4 cup shredded quesadilla cheese (or manchego)
pinch of salt
pinch of chili powder

Blend until smooth.

Put over hot roasted corn (roast on grill, turning every 3 minutes for a full rotation, about 15 minutes) or roasted tomato (cut large tomato in half horizontally and roast in oven with pinch of salt for 10 minutes on 375) and add a sprinkle more of cheese while it's hot so it melts.

Carmelized Bacon Popcorn

By popular demand via Facebook, I am posting this.

Carmelized Bacon can be used in a variety of recipes. You can crumble it over a salad (don't expect to eat much of the lettuce, though), put it on a BLT, make it a way guilty snack, or put it in popcorn.

Here's my popcorn bacon recipe.

Cook 5 pieces of bacon in a stock pot until all of the fat is completely rendered. Don't worry about the state of the bacon. . .you are after the fat.

Add some vegetable oil and popcorn kernels, add a lid. . .and pop like you did when you were 10 years old (if you're my age. . .before the age of microwave popcorn and when Jiffy Pop was a novelty!)

In a bowl, mix 3 minced cloves of garlic (fresh is best) with 4 TB brown sugar, 1/2 tsp black pepper, and 2 TB olive oil. Mix into a paste. Add more oil to make the paste as needed.

Take 10 strips of raw bacon and slather each side with the paste. Put on either a wire rack on top of a baking sheet or on a baking sheet lined with parchment paper. Bake at 375 for 10 - 15 minutes. Check after 10 minutes every minute - you don't want it to burn. The bacon should appear crisp.

Let bacon stand for 5 minutes to crisp up further. Crumble into the popcorn and add 1 TB smoked paprika.

That is, if you don't eat all the bacon first. It's addictively awesome.

I put it in a salad one night and brought to my friend Toni's house. She picked all the bacon out and ate no salad. It's THAT good.

Enjoy!

Addition to Tuscan Soup Recipe--Correction

After the soup simmers with the beans in it. . .mix 3 tablespoons of milk (I use fat free, lactose free and it works fine) with 3 tablespoons of flour or cornstarch. Drizzle into the soup slowly, stirring constantly. Simmer for 5 more minutes until the soup slightly thickens. Should not be too thick. If need be, thin with more chicken broth.

Tuscan Beans and Greens Soup

1 pound Italian sausage (sweet, mild, or spicy, pork, chicken or turkey, ground or link)
2 leeks, thoroughly rinsed (very sandy) sliced in half lengthwise, then sliced, using the white and light green parts
olive oil
3 minced garlic cloves
salt and pepper
1 can white cannellini beans, drained and rinsed
2 32oz low sodium chicken broth
1 bunch kale, rinsed and chopped.
Fresh grated parmesan cheese

Brown sausage. If using ground, break up into small pieces. If using link, brown whole, then slice into bite-sized pieces. Remove from the pan and drain. Spoon off all but 1 tablespoon of the fat. Heat with 1 TB olive oil. Add the leeks and garlic. Season with pinch of salt and pepper. Add about 1 cup of the chicken broth to deglaze the pan. Scrape the brown bits off the bottom of the pot to get that great sausage flavor.

Sautee until translucent. Add the rinsed beans and rest of the chicken broth. Simmer for 20 minutes. Add the sausage back in, then the kale. Cook for about 5 more minutes, until the kale is wilted.

Adjust salt pepper.

Ladle into bowls, top with grated cheese. Drizzle with olive oil if you like.

Great served with toasted, crusty bread.

Pickle - anything

I love anything pickled - especially a savory pickle. Here is a favorite recipe of mine!

1 cup white wine or champagne vinegar
1 cup water
2 TB kosher salt
2 TB sugar
3 bayleaves
3 garlic cloves, smashed, but added whole

Chop 2 cups of your favorite veggie. I recommend cauliflower (cut into small florets), carrot (sliced), cucumber (sliced), or I guess you could try anything. It keeps in the fridge forever. Put it in a salad, serve with BBQ, or as an appetizer. It's simple, but amazing!

Asian Cole Slaw

This goes awesome with Asian dishes! Just made it up tonight!

Serves 4

Juice of 1/2 a lime
1 TB rice wine vinegar
1 tsp fish sauce
1 tsp ponzu sauce
1 tsp sesame oil
pinch of kosher salt
fresh cracked black pepper
1/2 tsp sugar

1 head of Napa cabbage, cut into thin strips
1 carrot, shredded
4 scallions, sliced (use about half of the greens)
1 TB chopped fresh mint

Mix the dressing ingredients with a whisk. Add the shredded/sliced vegetables. Toss well. Sit for 30 minutes to allow flavors to blend.

Greek Frittata

Wow - has it really been six months since I've posted? Shame on me!



6 eggs
1/2 cup crumbled feta cheese
greek or italian seasoning
1 large roasted red pepper
3 sliced scallions
2/3 cup chopped, cooked chicken (I like leftover rotisserie)
3/4 cup cooked small pasta (mini farfalle, orzo, mini penne)
1/2 cup chopped raw asparagus
1 teaspoon lemon zest
1 tsp salt
1/2 tsp pepper

Cook pasta according to package directions, drain and let cool slightly.

Heat oven to 375 degrees

Crack 6 eggs into a bowl and beat until fluffy. Add salt, pepper, 1 tablespoon of Greek or Italian seasoning, lemon zest, feta cheese. Whisk to combine.

Chop chicken, asparagus, scallions, and red pepper into bite sized pieces and add to egg mixture. Stir to combine.

Add pasta and stir once more.

Spray a quiche or baking dish with non-stick spray and pour mixture into the pan. Bake for 20-25 minutes.

Move dish under the broiler. Broil on low for 5 minutes to give the frittata a nice crust.

Let rest for 5 minutes.

Cut into wedges and serve with a green salad.

I discovered a fabulous line of salad dressing. I found it a Publix. Vidalian Onion Brothers: the Vidalia Vinaigrette is fat free, gluten free, 25 calories for a tablespoon, and low in sodium. The summer tomato dressing is also great - 40 calories for 2 tablespoons, only 5 calories from fat.